Artikel Ilmiah : D1A017181 a.n. RIVQI ANGGIE PUTRA
| NIM | D1A017181 |
|---|---|
| Namamhs | RIVQI ANGGIE PUTRA |
| Judul Artikel | PENGARUH LEVEL DAN CARA PEMBERIAN MADU TERHADAP SUSUT MASAK DAN DAYA IKAT AIR DAGING PUYUH JANTAN (Coturnix-coturnix japonica) |
| Abstrak (Bhs. Indonesia) | Tujuan dari penelitian ini adalah untuk mengetahui pengaruh level dan cara pemberian madu murni terhadap susut masak dan daya ikat air daging puyuh jantan. Penelitian telah dilaksanakan mulai tanggal 4 Desember 2020 sampai 15 Januari 2021 di Ketapang Farm, Desa Sokaraja Kulon. Materi yang digunakan dalam penelitian ini adalah puyuh jantan umur 3 minggu berjumlah 100 ekor yang dipelihara selama 6 minggu. Bahan yang digunakan sebagai perlakuan ialah madu randu. Percobaan dilakukan dengan metode eksperimental dan menggunakan analisis Rancangan Acak Lengkap (RAL). Rancangan terdiri dari 5 perlakuan dan setiap perlakuan diulang sebanyak 4 kali dengan masing – masing ulangan terdiri dari 5 ekor puyuh jantan. Perlakuan terdiri dari C0M0 ; Tanpa perlakuan (kontrol) ; C1M1 : Pakan disuplementasi madu 2,5 ml ; C1M2 : Pakan disuplementasi madu 5 ml ; C2M1 : Air minum disuplementasi madu 2,5 ml ; C2M2 : Air minum disuplementasi madu 5 ml. Peubah yang diamati meliputi susut masak dan daya ikat air daging puyuh jantan. Hasil analisis variansi menunjukan bahwa pemberian madu melalui pakan dan air minum berpengaruh tidak nyata (P>0,05) terhadap susut masak dan daya ikat air daging puyuh jantan. Rataan hasil susut masak daging puyuh jantan yaitu C0M0 : 24,25 ± 32,69 ; C1M1 : 28,75 ± 38,71 ; C1M2 : 25,75 ± 34,61 ; C2M1 : 28,75 ± 38,76 ; C2M2 : 26,5 ± 35,58. Rataan hasil daya ikat air daging puyuh jantan yaitu : C0M0 : 48,92 ± 13,69 ; C1M1 : 50,47 ± 14,31 ; C1M2 : 55,04 ± 17,16 ; C2M1 : 55,39 ± 18,76 ; C2M2 : 55,57 ± 12,13. Penelitian tersebut dapat disimpulkan bahwa pemberian madu 0 mL, 2,5 mL , dan 5 mL melalui pakan dan air minum menghasilkan susut masak dan daya ikat air daging puyuh jantan relatif sama. |
| Abtrak (Bhs. Inggris) | The purpose of this study was to determine the effect of the level and method of giving pure honey on cooking loss and water holding capacity of male quail meat. The research has been carried out from December 4, 2020 to January 15, 2021 at Ketapang 3 Farm, Sokaraja Kulon Village. The material used 100 male quails aged 3 weeks which were reared for 6 weeks. The material used as a treatment is randu honey. The experiment was carried out using experimental methods and using Completely Randomized Design (CRD) analysis. The design consisted of 5 treatments and each treatment was repeated 4 times with each replication consisting of 5 male quail. The treatments consisted of C0M0 ; without treatment (control); C1M1: feed ration and 2.5 ml honey; C1M2 : feed ration and 5 ml honey; C2M1 : drinking water and 2.5 ml honey; C2M2 : Drinking water and 5 ml honey. The observed variables included cooking loss and water holding capacity of male quail meat. The results of the analysis of variance showed that giving honey through feed and drinking water had no significant effect (P>0.05) on cooking loss and water holding capacity of male quail meat. The average cooking loss of male quail meat was C0M0: 24.25 ± 32.69; C1M1 : 28.75 ± 38.71 ; C1M2 : 25.75 ± 34.61 ; C2M1 : 28.75 ± 38.76 ; C2M2 : 26.5 ± 35.58. The average water holding capacity of male quail meat is: C0M0: 48.92 ± 13.69; C1M1 : 50.47 ± 14.31 ; C1M2 : 55.04 ± 17.16 ; C2M1 : 55.39 ± 18.76 ; C2M2 : 55.57 ± 12.13. It can be concluded that the administration of 0 mL, 2.5 mL, and 5 mL of honey through feed and drinking water resulted in cooking loss and water holding capacity of male quail meat were relatively the same. |
| Kata kunci | Male quail, Honey, Cooking loss, Water holding capacity |
| Pembimbing 1 | Prof. Dr. Ir. Elly Tugiyanti, MP |
| Pembimbing 2 | Dr. sc. Agr. Ir. H. R. Singgih Sugeng Santosa, MP |
| Pembimbing 3 | |
| Tahun | 2022 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2022-02-28 16:16:04.534384 |